Back in the day, before tomato came to rule the roost, there were all sorts of different ketchups, from mushroom to… well who knows what?
This version, loosely based on a recipe popular (so I read) in The Philippines, turned out to be just the thing to use up some rapidly aging bananas when I was not feeling the love of making my Aunt Buzz’s most excellent Banana Bread.
Tasty, and a bit different.
INGREDIENTS
•3 bananas
•2 cups diced sweet onion
•3 cloves garlic, minced
•2 tsp fresh grated ginger
•1 tsp Chili Crisp – or hot sauce
•1/4 cup water
•3/4 cup sugar
•1/4 cup Arby’s Sauce
•1 tbsp Sherry Peppers Sauce*
•1 cup apple cider vinegar
•3/4 cup water
•1/2 tsp steak seasoning
1/2 teaspoon allspice
1/2 teaspoon turmeric
1/4 teaspoon ground cloves
2 tablespoons lemon juice
•1 tbsp sherry vinegar
*No Sherry Peppers Sauce? No Problem! Simply add a bit of decent sherry (none of that “cooking” stuff) and a dash or three of your fave hot sauce, to taste.
Sauté the onion, garlic, and ginger in 1/4 cup of water until tender, about 10 minutes.
Add the remaining ingredients and cook, stirring often, for 30 minutes or so.
Using an immersion blender, chop everything up until you have a nice, thickened sauce.
Note: no immersion blender? No problem! Transfer the ketchup to your regular blender and process until smooth.
Return to the stove and give it a taste.
Nice!
But…
I thought a hit of sherry vinegar would bring the flavors together, and, I was correct.
Cook for another five minutes then transfer to prepared canning jars and process for 20 minutes. I ended up with three half-pint jars and about 1/4 cup extra.